So I thought I would try an old favourite but adapt it to SV
The basic Recipe: (for normal oven cooking)
2Tbsp plain flour
1tspn chilli powder
1 tsp ground coriander
1/2 tsp ground ginger
I/2 tsp salt
Pinch Nutmeg
4 lamb shanks
I large onion finely diced
1/2 pint Greek style yogurt
3/4 pint lamb stock (or use beef or chicken if lamb stock not available)
4 cardamon pods crushed
1 pinch saffron
4 small tomatoes each cut int0 6 wedges
Mix the flour and spices coat the lamb shanks and reserve all the leftover flour/spice mix.
Brown the lamb shanks in oil either in a very hot oven or stove top (depends on the cooking vesel) Remove the lamb from the pan and add the onions and cook till colored. Add the leftover flour spice mix & yogurt cook for 1 minute add the stock and bring to boil. Add the lamb shanks, cardamon & saffron cover and cook in the oven for 11/2 hours. Add the tomatoes and cook uncovered for 40 mins or so. Serve hot.
Adapting to SV
I used 2 lamb shanks.
I used 3 tomatoes, each cut into 8 wedges.
I floured the lamb shanks but did not brown them.
In a saucepan on the stove I browned the onions, added the leftover flour/spices, added the yogurt, beef stock crushed cardamon pods, saffron and tomatoe wedges. Brought to the boil and simmered for 15 min. Allowed to cool.
Put the Lamb shanks in a longish plastic bag added the "sauce" and carefully (over the sink) vacuumed sealed the bag with the food saver. I sort of hang the bag, start the vacuum pump but push the seal button when the liquid starts to reach the food saver.
Set the temperature to 64C and the time to 99.59 hours knowing full well that I would cook only for ~72hours. This allows for delays and changes on serving time should unexpected guests call in and delay serving time.
As it was It cooked for ~73hrs before I decanted in casserole dish and put in the oven at 200C for 1/2 hour. This was to reduce the sauce. It didn't reduce much.
Out of the SV, In the Casserole, out of the oven.
Results:
I served it with rice. I was going to serve it standalone with corn bread but I got sidetracked and the corn bread was overcooked (not burnt exactly but the local bricklayer put in a tender to build a wall with them).
The meat was super tender falling from the bone but still intact. It was pale pink in color but beautifully cooked. It was tender and very moist. The fat around the joint end of the bone was jelly like. It was exactly what i hoped for.
The tomatoes were the biggest surprise. The wedges were still intact, with a texture I can describe as like warm glaced fruit
They were sweet, and very pleasant. I will be exploring whether just the time or the other ingredients produced this effect because it would be ideal for accompaniment for other dishes.
The cardamon pods did not provide as much flavor as I expected, neither did the chilli. This may well be to do with the low temperature.
The sauce was too thin. It had the flavor I wanted, but because it was thinner it didn't adhere to the meat like I wanted.
I need to reduce the amount of sauce/marinade. Probably need to add more flour or corn starch to thicken the sauce.
Sorry about the layout but I am not used to working with images 😀
